Directions:

1. Combine the marinade ingredients. Put in a large Ziploc bag. Add the salmon and refrigerate 2-4 hours.
2. Preheat the oven to 450 degrees.
3. Whisk the crème fraiche, garlic chili sauce, lime juice and salt. Set aside.
4. Place the salmon on a sheet pan and roast until cooked, but still a bit rare in the center, about 5 minutes depending on thickness.